Copycat Crumbl Salted Caramel Cheesecake Cookies
Delicious cookies that combine the creamy essence of cheesecake with the rich flavor of salted caramel.
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
- Wire Rack
Ingredients
- 2.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 cup Unsalted Butter softened
- 1 cup Brown Sugar
- 0.5 cup Granulated Sugar
- 1 large Egg
- 2 teaspoons Vanilla Extract
- 1 cup Cream Cheese softened
- 0.5 cup Salted Caramel Sauce
- Extra for drizzling Salted Caramel Sauce
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until creamy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Gently fold in the softened cream cheese until evenly distributed.
- Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Create a small indentation in the center of each cookie and fill with salted caramel sauce.
- Bake for 10-12 minutes until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Drizzle additional caramel sauce over the cooled cookies and sprinkle with sea salt before serving.
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Notes
Store in an airtight container at room temperature for up to a week.